keto recipes

Low Carb Chili
Servings
Prep Time
4 servings
10 minutes
Cook Time
75 minutes
Servings
Prep Time
4 servings 10 minutes

Ingredients
1 lb chicken breast
3 slices bacon
1 15 oz can black soy beans We Use This!
1 medium tomato
1 large poblano pepper
1/4 large white onion
2 cloves raw garlic
1/2 tbsp chili powder We use this!
1 tsp cumin powder We use this!
1/2 tsp Oregano We use this!
1/2 tsp salt
1/4 tsp black pepper
2 cups chicken broth We Use This!
1/2 tsp worcestershire sauce We use this!
Servings: servings
Instructions
Low Carb Easy Lemon Chicken
Servings
Prep Time
2 Servings 10 minutes
Cook Time

20 minutes
Servings
Prep Time
2 Servings 10 minutes
Nutrition (per serving)
Calories: 345
Fat: 25.5g
Protein: 27.5g
Carbs: 8.5g
Fiber: 5g
Net Carbs: 3.5g
Chicken
Sauce
8 oz Boneless/Skinless Chicken Thighs
6 tbsp Coconut flour We use this!
4 tbsp coconut oil We use this!
1 tsp lemon zest
1 lemon juice of lemon
2 tbsp confectioner swerve We Use This!
1/2 cup chicken broth We Use This!
1/4 tsp xanthan Gum We Use This!
Servings: Servings
Instructions
Chicken
1. Cut you thighs into bite sized chunks and set aside.
2. Add coconut flour to a bowl and I'm small batches add the chopped chicken pieces into
the flour fully coating them.
3. Add coconut oil to medium-high heat pan. Once it is hot add the chicken pieces in
batches until all are fully cooked through.
Sauce
1. Add lemon zest to a pan and turn it onto high heat.

2. Add broth and swerve to a high heat sauce pan and combine until swerve is fully
dissolved (erythritol may not full dissolve).
3. Add the lemon juice and xanthan gum and bring to a boil.
4. Reduce to a simmer and allow to reduce until desired thickness.
5. Once thickened to liking, add chicken into sauce and coat.
6. Serve warm with cauliflower rice and enjoy!
Ham, Ricotta, and Spinach Casserole
THE PREPARATION
This makes a total of 15 servings of Ham, Ricotta and Spinach Breakfast Casserole. Each slice
comes out to be 113.8 Calories, 8.26g Fats, 2.4 g Net Carbs, and 11.46g Protein.
12 large eggs
¼ cup heavy whipping cream
1 cup ricotta cheese
½ small yellow onion
¼ teaspoon salt
½ tablespoon Garlic and Herb seasoning
9 ounce box frozen spinach, water squeezed out
1 pound diced ham
1. Preheat oven to 350°F, and start by chopping half a yellow onion.
2. 2. Blend the four eggs, heavy whipping cream, ricotta cheese, and onion until smooth. Put to the side.
3. In another bowl, whisk together the rest of the eggs.
4. Add the blended mixture to the eggs and whisk together. The blended mixture will help keep the eggs
together, almost like a crust.
5. Stir in the salt and garlic and herb seasoning until fully mixed in.
6. When done, fold in the spinach and diced ham.
7. Spray a 9×13 casserole dish with cooking spray and pour the batter into the dish.
8. Bake for 30-35 minutes at 350°F or until the top looks fully cooked.
Herbed Roast Chicken with Brussels Sprouts
This makes a total of 8 servings of Herbed Roast Chicken with Brussels Sprouts. Each serving comes out to be
429.88 Calories, 30.45g Fats, 5.1g Net Carbs, and 32.95g Protein.

The Preparation
5 pound whole roaster chicken
Salt and pepper to taste
1 small bunch fresh oregano
1 small bunch fresh thyme
1 whole lemon
4 tablespoons butter, softened
1 tablespoon dried marjoram
1 tablespoon dried parsley
2 pounds frozen Brussels sprouts
1 tablespoon olive oil
Supplies: kitchen twine.
The Execution
1. Remove your roasting chicken from it's packaging, and then remove any giblets
from inside the cavity of the bird. Pat dry if necessary. Preheat your oven to 450F.
2. Season the inside of the chicken with salt and pepper then stuff the bunches of
oregano and thyme inside. Pierce the lemon with a knife several times and then also
place it into the chicken.
3. To truss the chicken, you must first flip the bird onto it's back with the legs
facing away from you. Tuck the wings over and behind themselves so that they are
pinned in place.
4. Hold the center of the twine beneath the ends of the drumsticks, and any excess
skin around the cavity hole if long enough. Cross the twine and pull taunt. If there is
enough excess flesh around the hole then the cavity may shut. If not, don't worry
about it too much.
5. Pull the ends of the twine under the drumsticks and thighs and up towards the
arms.
6. Tie the twine shut around the hole for the neck.
7. Massage about half of the softened butter all over the skin.

8. Season with lots of salt and pepper.
9. Flip the bird over so that it's back is facing you. Massage the remaining butter
into the skin, and then also season with lots of salt and pepper.
10. Roast at 450F for 15 minutes
11. Turn the heat down to 325F and bake for 40 minutes.
12. Remove the pan from the oven and then carefully flip the bird so that the breasts
are facing up.
13. Use a brush to baste the bird with the juices from the pan. Add the marjoram and
parsley to the bird. Then use the brush to add more juices over the top. I find it best
to use a patting motion so that the parsley doesn't get clumped to together in one
spot.
14. Add the Brussels sprouts into the pan and mix with the juices. Brush the olive oil
over the tops of the sprouts and then season well with salt and pepper.
15. Return to the oven and bake for another 40 minutes, or until the top of the bird is
browned and the internal temperature reaches 165F. Temp the bird by sticking a
thermometer into the meaty part of the legs. Make sure you avoid hitting a bone to
get an accurate reading.
16. Allow to rest for 15 minutes before serving.
Pork and Cabbage Casserole
This makes a total of 8 servings of Pork and Cabbage Casserole. Each serving comes out to be 200.63
Calories, 11.55g Fats, 6.33g Net Carbs, and 15.74g Protein.
The Preparation
1 medium (908g) green cabbage
1 pound (452g) ground pork
1 ounce pork rinds, crushed
1 small (70g) onion, finely diced
1 stalk (40g) celery, finely diced

1 large (50g) egg
½ teaspoon ground nutmeg
Salt and pepper to taste
6 cubes chicken bouillon, prepped into broth
2 tablespoons tomato paste
3 tablespoons soy sauce
1 tablespoon unseasoned rice vinegar
1 whole (1.8g) bay leaf
1 sprig (0.8g) fresh thyme
The Execution
1. Carefully remove the stem from the cabbage and peel the leaves apart. Try to
keep the leaves as intact as you can. The larger leaves will be used for the top of the
loaf.
2. Bring a pot of water to a boil. Reserve some of the leaves for the bottom of the
loaf, and blanch the rest.
3. Drain and cool the blanched leaves on some paper towels, then reserve for
assembly.
4. In a large mixing bowl add the ground pork, crushed pork rinds, diced onion,
diced celery, egg, ground nutmeg, and salt and pepper.
5. Mix the pork stuffing together thoroughly with your hands.
6. Put a layer of uncooked cabbage into the bottom of a thick bottomed pot, or a
casserole dish that is stovetop safe.
7. On top of that add a layer of the cooked cabbage leaves.
8. Then put a layer of the pork stuffing.
9. Repeat layering the cabbage loaf until you have used all of the stuffing and
leaves. Do your best to create a domed shape that will resemble the original cabbage.
Finish the loaf off with the larger outer leaves.
10. Add the chicken broth, tomato paste, soy sauce, rice vinegar, bay leaf, and fresh
thyme. The broth should mostly cover the cabbage. You might not need the full six
cups, it depends on the size of your pot.

11. Bring the pot to a boil then weigh the cabbage down with a pot lid that is slight
smaller than the pot you are cooking in.
12. Turn the heat down and simmer for at least 1 hour before serving.
Keto Faux Sous Vide Egg Bites
The Preparation
Bacon & Gruyere
6 strips bacon, cooked
6 large eggs
¼ cup cottage cheese
2 tablespoons chopped chives
¼ cup (~1 oz.) grated gruyere cheese
2 tablespoons grated monterey jack cheese
1 teaspoon hot sauce
2 tablespoons butter
Salt, pepper, and additional seasonings to taste.
Red Pepper & Spinach
6 large eggs
¼ cup cottage cheese
¼ medium red bell pepper, roasted and diced
¼ cup chopped spinach
¼ cup (~1 oz.) monterey jack cheese
2 tablespoons parmesan cheese
1 tablespoon butter
Salt, pepper, and additional seasonings to taste.
The Execution

Bacon & Gruyere
1. If you're making bacon, go ahead and put that in the oven now. Otherwise, skip
this step by purchasing pre-cooked bacon.
2. Crack 6 eggs into a container, then add 1/4 cup cottage cheese to your eggs.
3. Chop the chives into small pieces. Set aside.
4. Grate the cheeses and add into the mixture. Add seasoning, chives, hot sauce,
and butter. Blend smooth.
5. Add water to the bottom of your poaching pan. Then, turn to medium-high heat.
Press 3/4 - 1 slice of bacon in the bottom of each well.
6. Once the water underneath is streaming steadily, turn heat down to medium. Fill
each well with the egg mixture, covering the bacon at the bottom. Cover and cook
for 5-7 minutes or until the centers do not jiggle.
Red Pepper & Spinach
7. Crack 6 eggs into a container, then add 1/4 cup cottage cheese to your eggs.
8. Dice the red pepper and spinach and set aside.
9. Grate the cheeses and add into the mixture. Add seasoning and blend smooth.
10. Heat butter in a pan on high heat. Once hot and bubbling, add red peppers. Cook
until browned on the outside. You can skip this step by purchasing pre-roasted red
peppers.
11. Add spinach and red pepper to the blended egg mixture. Stir well to combine.
12. Add water to the bottom of your poaching pan. Then, turn to medium-high heat.
Once the water underneath is streaming steadily, turn heat down to medium. Fill
each well with the egg mixture, cover and cook for 5-7 minutes or until the centers
do not jiggle.
Cilantro Infused Avocado Lime Sorbet
This makes 4 total servings of Cilantro Infused Avocado Lime Sorbet. Each serving comes out to 180 Calories,
16g Fats, 3.5g Net Carbs, and 2g Protein.
The Preparation
2 medium Hess Avocados

1/4 cup NOW Erythritol, Powdered
2 medium Limes, Juiced & Zested
1 cup Coconut Milk (from Carton)
1/4 tsp. Liquid Stevia
1/4 - 1/2 cup Cilantro, Chopped
The Execution
1. Slice both avocados in half, then slice them lengthwise. Make sure that the slices
are relatively thin.
2. Use a spoon to scrape out the avocado halves. Rest them on foil and squeeze
juice from 1/2 lime over them. Make sure each piece is covered with juice.
3. Put avocados in freezer for at least 3 hours.
4. Powder erythritol in spice grinder. Bring coconut milk, erythritol, and zest of 2
limes to a boil over medium-high heat.
5. Let this reduce by about 25%, pour into a container, and cool in the freezer until
thickened.
6. Roughly chop cilantro, then remove avocado from freezer and add to food
processor. Cover with cilantro and 1 1/2 lime of lime juice.
7. Grind in food processor until chunky, then add coconut milk reduction and
stevia. Grind again until desired consistency is achieved.
Mug Lasagna
This makes a total of 1servings of Keto Mug Lasagna. Each serving comes out to be 318 Calories, 23.54g Fats,
5.39g Net Carbs, and 20.45g Protein.
The Preparation
1/3 (65 g) zucchini
3 tablespoons Rao's marinara
2 tablespoons whole milk ricotta
3 ounces whole milk mozzarella

The Execution
1. Slice the zucchini into paper thin rounds. You can use a really sharp knife, or a
mandolin.
2. In the bottom of your dish add a tablespoon of the marinara.
3. Layer on some of the zucchini.
4. Carefully spread out 1 tablespoon of ricotta.
5. Add another tablespoon of marinara.
6. Layer on the second layer of zucchini, another tablespoon of ricotta, any leftover
zucchini, and then the last tablespoon of marinara.
7. Top with the mozzarella.
8. Microwave for 3-4 minutes, depending on the strength of your microwave. You
can sprinkle on a little oregano or Parmesan cheese if you like.
MINI PUMPKIN SPICE MUFFINS
10 minutes
15 minutes
25 minutes
Yield: 18 muffins
Serving Size: 1 muffin
Calories per serving: 22
Fat per serving: 1.1
The Preparation
3/4 cup canned pumpkin
1/4 cup organic, no sugar added sunflower seed butter
1 large egg, room temperature
1/2 cup erythritol
1/4 cup organic coconut flour, sifted
2 tablespoons organic flaxseed meal

1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
The Execution
Optional topping: ½ teaspoon plain cream cheese per muffin (you will need 3
tablespoons of cream cheese for all the muffins)
1. Preheat your oven to 350F and lightly grease a mini muffin pan. You will need
18 sections to bake this entire recipe. Then, in a mixing bowl combine pumpkin,
sunflower seed butter, and the egg. Stir until smooth.
2. Add all of remaining ingredients and stir to blend.
3. Using a 1-tablespoon measuring spoon, scoop batter into the prepared pan. Bake
15 minutes, then remove the pan from the oven and allow to cool completely.
4. Carefully remove muffins from pan and transfer to a serving tray. You can
optionally top the muffins with cream cheese.
5. Store in a sealed container at room temperature up to 3 days. You may also
refrigerate these muffins up to 1 week, or freeze up to 1 month. They are best when
warmed slightly if refrigerated or frozen. If freezing, do not top with cream cheese
until thawed and ready to serve.
Pumpkin Pecan Pie Ice Cream
This makes a total of 4 1 cup servings of Pumpkin Pecan Pie Keto Ice Cream. Each serving comes out to be
248 Calories, 22.3g Fats, 4.3g Net Carbs, and 6.5g Protein.
The Preparation
1/2 cup Cottage Cheese
1/2 cup Pumpkin Puree
1 tsp. Pumpkin Spice
2 cups Coconut Milk (from the carter)
3 large Egg Yolks

1/2 tsp. Xanthan Gum
1/3 cup Erythritol
20 drops Liquid Stevia
1 tsp. Maple Extract
1/2 cup Pecans, toasted and chopped
2 tbsp. Butter, salted
The Execution
1. Chop toasted pecans and put on the stove with butter.
2. Place all of the rest of the ingredients into a container and blend together using
your immersion blender.
3. Add mixture to your ice cream machine. Then, add pecans and butter as well.
4. Follow the churning instructions as per your ice cream maker manufacturers
instructions. Enjoy!
This makes 4 servings of Italian Stuffed Meatballs. Each serving comes out to be 594 Calories, 44.8g Fats,
3.8g Net Carbs, and 36.8g Protein.
The Preparation
1 1/2 lb. Ground Beef (80/20)
1 tsp. Oregano
1/2 tsp. Italian Seasoning
2 tsp. Minced Garlic
1/2 tsp. Onion powder
3 tbsp. Tomato Paste
3 tbsp. Flaxseed Meal
2 large Eggs
1/2 cup Olives, sliced
1/2 cup Mozzarella Cheese
1 tsp. Worcestershire Sauce
Salt and Pepper to Taste

The Execution
1. Preheat oven to 400F.
2. Mix meat together with all of the ingredients and form into meatballs. Lay on a
foil covered cookie sheet.
3. Bake for 16-20 minutes or until desired done-ness is reached.
4. Serve over spinach with drizzled fat from the pan over it.
Slow Cooker Chicken Ropa Vieja
Slow Cooker Chicken Ropa Vieja
Save Print
Prep time
15 mins
Cook time
4 hours
Total time
4 hours 15 mins
Total Cost: $7.89
Cost Per Serving: $1.32
Serves: 6 (3/4 cup each)
Ingredients
1.5 to 2 lb.s chicken pieces (boneless skinless) $3.41
4 cloves garlic $0.32
½ Tbsp oregano 0.15
1 tsp cumin $0.10
⅛ tsp red pepper flakes $0.02
Freshly cracked black pepper $0.05
1 medium yellow onion $0.37
1 medium green bell pepper $0.69
1 medium red bell pepper $1.79
1 15oz. can diced tomatoes $0.75
3 Tbsp tomato paste $0.22
Salt to taste (1/2 to 1 tsp) $0.02
Instructions

1. Trim the chicken pieces of excess fat, if desired. Place the chicken pieces in the bottom of
the slow cooker (4qt. or larger). Mince the garlic and add it to the slow cooker. Sprinkle the
oregano, cumin, red pepper flakes, and some freshly cracked pepper over the chicken.
2. Slice the onion, green bell pepper, and red bell pepper into strips. Place the onion and bell
peppers on top of the chicken in the slow cooker. Add the can of diced tomatoes (with juices)
and tomato paste to the slow cooker. The tomato paste can be added in dollops and will be
stirred in after cooking.
3. Place the lid on the slow cooker and cook on high for four hours. After four hours, remove
the lid and use tongs to stir the contents. Break the chicken into shreds as you stir the slow
cooker. If the juices in the slow cooker are too thin, allow the pot to continue simmering on
high without the lid for about 15 minutes to reduce the liquid. Taste and season with salt as
needed (I added ½ tsp).
4. Serve the ropa in a bowl, over rice, or in a warm tortilla
5 Minute Savory Microwave Breakfast Mug
5 Minute Savory Microwave Breakfast Mug
Save Print
Prep time
4 mins
Cook time
1 min
Total time
5 mins
Serves: 1
Ingredients
1 cup stale bread pieces*
¼ cup pre-cooked chopped meat
¼ cup finely chopped vegetables
2 Tbsp shredded cheese
1 Tbsp butter
3 Tbsp milk
1 large egg
Pinch of salt and pepper
get ingredients
Powered by Chicory
Instructions
1. Tear or cut the bread into ½-inch pieces. Chop the meat and vegetables into small pieces.
Shred the cheese.

2. Add the butter to the bottom of a large mug (10-12oz.) and microwave on high for 20
Notes
seconds or until it is fully melted. Whisk in the milk, egg, salt, and pepper with a fork.
3. Stir the meat, vegetables, and cheese into the milk and egg mixture first, then gently fold
in the bread cubes until they are fully saturated.
4. Let the mug sit for one minute to fully absorb the liquid, then microwave on high for about
90 seconds, or until the center is solid and it has begun to pull away from the mug around
the edges. Serve hot.
*The stronger the bread, the better. Don't try to make this with soft sandwich bread. Tear or cut
the bread into ½-inch cubes.
Minute Microwave French Toast Mug
Prep time
4 mins
Cook time
1 min
Total time
5 mins
Ingredients
1 tsp butter $0.04
3 Tbsp whole milk $0.07
1 tsp maple syrup $0.11
¼ tsp cinnamon $0.02
¼ tsp vanilla extract $0.21
Pinch ground nutmeg $0.02
1 large egg $0.27
1 cup bread pieces* $0.10
OPTIONAL TOPPINGS OR ADD-INS
berries
sliced bananas
nuts
powdered sugar
peanut butter
chocolate chips
get ingredients
Powered by Chicory
Instructions

1. Place the butter in a large mug and microwave for 15-20 seconds, or until it is melted. Add
the milk, maple syrup, cinnamon, vanilla, nutmeg, and the egg to the mug and whisk until
everything is well mixed.
2. Add the bread pieces to the mug and gently stir until all the pieces are saturated with the
egg and milk mixture. Be careful not to stir too roughly or the bread pieces may fall apart.
Let the bread sit and absorb the liquid for about 1 minute.
3. Microwave the mug for 60-90 seconds, or until the mixture is solid. I have a 1250 watt
microwave and find that 70-80 seconds is about perfect. You may need to experiment to find
just the right cooking time for your microwave and mug size.
4. Serve immediately, or deck it out with your favorite toppings.
Notes
*Use a hearty bread, torn or cut into ½-inch pieces.
One Pot Bacon Broccoli Mac and Cheese
Ingredients
Save Print
Prep time
10 mins
Cook time
35 mins
Total time
45 mins
½ lb. frozen broccoli florets $1.05
4oz. bacon $1.43
8oz. medium cheddar $2.50
½ lb. pasta $0.50
1 cup evaporated milk $1.19
½ tsp smoked paprika $0.05
½ tsp hot sauce $0.05
½ tsp Dijon mustard $0.02
¼ tsp salt $0.02
Instructions

1. Prepare the ingredients before beginning because the process goes quickly once it's
begun. Thaw the broccoli florets and chop them into small bite-sized pieces. Slice the bacon
into small pieces. Shred the cheddar cheese.
2. Cook the pasta according to the package directions (boil 7-10 minutes, or until al dente).
Drain the pasta in a colander and set it aside.
3. Return the pot to the stove, add the bacon, and cook over medium to medium-low heat
until the bacon is brown and crispy (about 5 minutes). Use a slotted spoon to remove the
bacon from the pot, leaving the grease behind.
4. Add the evaporated milk, smoked paprika, Dijon, hot sauce, and sauce to the pot with the
bacon grease. Stir to combine and allow it to heat through (it should heat quickly as the pot
will be very hot from cooking the bacon).
5. Once the evaporated milk is hot, turn the heat to low and begin whisking in the shredded
cheddar, one handful at a time, waiting until the cheese is fully melted before adding the
next handful. Once all of the cheese has been melted into the sauce, taste the cheese sauce
and adjust the salt or hot sauce if desired. If the sauce becomes too thick, simply stir in one
to two tablespoons of the remaining evaporated milk in the can.
6. Return the cooked pasta, crispy bacon (crumble into smaller pieces if desired), and
chopped broccoli to the pot with the cheese sauce. Stir to combine. Serve immediately.
What are Fat Bombs?
In a ketogenic/keto diet, our main source of energy comes from fat (roughly 75%). For some people,
this ratio is difficult to hit or maintain. The most obvious and usual solution is to simply consume a
concentrated source of fat.
For some, this includes:
Butter
Coconut Oil
Olive Oil
Flax Seed Oil
MCT (medium-chain triglyceride) Oil
For most, taking these fat sources straight is somewhat unpalatable and they don’t usually any
additional protein/carbs from other foods.
This is where fat bombs come into play.
Making Fat Bombs
There are many different recipes for making fat bombs. A majority of them are sweet, but I’ve even
come across a few savory fat bombs that have incorporated ingredients like cheese and bacon!
When making fat bombs, you need three basic things:
Fat base that solidifies (coconut oil and butter work best)
Flavoring (chocolate powder and flavored syrups work well)
Mix-ins (nuts, seeds, shaved coconut, etc.)

It also helps if you have neat molds to make your fat bombs in. I found a really cool ice cube tray in
the shape of lightning bolts at Target for $1 and I tend to use that!
Chocolate Almond Butter Cups
Ingredients
1 cup of Enjoy Life Chocolate Chips
1/2 cup of almond butter, room temperature
1/4 cup of coconut oil, room temperature
1/4 cup of butter (I use Kerrygold), softened
2 tablespoons of Heavy Whipping Cream
Instructions
1. Melt together chocolate chips and heavy whipping cream
2. Drop a spoonful of melted chocolate mixture into mold and tilt to cover bottom and sides
(do not grease molds)

3. After entire mold is filled with coated sections, pop into the freezer to set, roughly 15
minutes.
4. While the molds cool, whip together almond butter, coconut oil and butter
5. Remove hardened molds from freezer and plop a spoonful of the almond butter mixture into
the centers of each one and smooth it out so it has a flat surface
6. Top those with a spoonful of the remaining chocolate and pop them back to the freezer for
at least a half hour
7. Enjoy! These are best served cold.
Lemon Clouds
4 tbsp butter
4 tbsp virgin coconut oil
2oz cream cheese
4 tbsp heavy cream
1 lemon, squeezed
1 tsp lemon extract (optional, can also sub vanilla)
sweetener to taste
Ice cube tray OR silicone mold (NOTE: the adorable paper cups used for the Chocolate
Almond bombs will not work for this version- the batter is much thinner/more liquid and
will seep through paper liners. Foil liners would work ok, but the paper ones will leave
you with a sad face and a very messy freezer!)
Pop them out of the tray the next morning and there you have it! If you have any
difficulty getting them out of the tray, putting a warm towel or water on the bottom of the
tray for a few seconds usually does the trick for me. Store in the fridge and eat before it
melts. This recipe yielded 16 bombs.
Nutrition (based on ingredients pictured above)
Serving size: 1 bomb (16 in this batch)
Calories: 74.7
Fat: 8g
Protein: 0.3g
Carbs: 0.7g
Fiber: 0.8g
Sugars: 0.3g

Strawberry Peep Fat Bombs
Ingredients
1. 4 tablespoons butter
2. 4 tablespoons coconut oil
3. 2 ounces heavy cream
4. 50 grams strawberry diced (about 3 regular sized strawberries)
5. 1/4 cup sugar equivalent or 1 tbsp plus 2 tsp Truvia (or sweeten to taste!)
Instructions
1. Dice strawberries and add heavy cream.
2. Blend together with an immersion blender.
3. Melt butter in the microwave about 30 secs (add granulated sweetener if you're using one at this point
so the crystals dissolve) and set aside.
4. Measure out coconut oil and set aside. DO NOT HEAT.
5. Add sweetener and combine all ingredients well with an immersion blender.
6. With a piping bag, pipe fatbombs into your mold (it's thick enough to do this!) or spoon mixture.
7. Freeze at least 20 mins or longer.
8. Remove bunnies from the mold, place on wax paper and melt one piece or less sugar free chocolate.
9. With a toothpick dab on eyes and nose for a real peep look. Return to freezer for another 10-20 mins.
Stores in the freezer.
Notes
1. This makes either 24 trim and thin bunnies or 12 rather thick peeps. I usually make them on the
smaller side to get more.
2. The entire recipe has 1086 Calories; 122g Fat; 2g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4 net
carbs.
Serves 12
1. 90 Calories; 10g Fat; trace Protein; trace Carbohydrate; trace Dietary Fiber; .33 net carbs
Serves 24
1. 45 Calories; 5g Fat; trace Protein; trace Carbohydrate; trace Dietary Fiber; .16 net carbs

CREAM CHEESE CLOUDS
8 ounces cream cheese, softened
1/2 cup unsalted butter, softened
1/2-3/4 cup granular Splenda or equivalent liquid Splenda *
1/2 teaspoon vanilla or other flavoring
Beat everything with an electric mixer until fluffy. Drop by bite-size spoonfuls onto a wax
paper-lined baking sheet. Freeze until firm, at least 1 hour. Store in the freezer and eat
frozen.
Makes 24 clouds
* I didn't think they were quite sweet enough with 1/2 cup so I used liquid Splenda to
equal 3/4 cup granular. The counts are based on 3/4 cup Splenda.
NOTE: You can store these in the refrigerator and they will hold their shape quite well
as long as they are good and cold.
With granular Splenda:
Per Cloud: 70 Calories; 7g Fat; 1g Protein; 1g Carbohydrate; 0g Dietary Fiber; 1g Net
Carb
Per 2 Clouds: 140 Calories; 14g Fat; 2g Protein; 2g Carbohydrate; 0g Dietary Fiber; 2g
Net Carbs
With liquid Splenda:
Per 2 Clouds: 134 Calories; 14g Fat; 2g Protein; .5g Carbohydrate; 0g Dietary Fiber; .
5g Net Carbs
Per 4 Clouds: 268 Calories; 29g Fat; 3g Protein; 1g Carbohydrate; 0g Dietary Fiber; 1g
Net Carb
This is a recipe that's been going around the low carb community for years and I finally
got around to trying it. They're very good but addictive. Something about eating them
frozen is very nice. They basically taste like little bites of frozen cheesecake but you
could make all kinds of variations by using different flavorings and adding chopped nuts,
coconut, low carb candies and things like that. I've got some ideas in my head for
variations so stay tuned.
1. Blueberry Cheesecake Popsicles
2.
3. Ingredients
4. 2 cups fresh blueberries
5. 8 Tbsp (1/2 cup) cream cheese, light

6. 6 Tbsp icing sugar
7. 30 Tbsp (2 cups) Cool Whip 95% Fat Free Whipped Topping
8.
9. Directions
10. Puree blueberries and cream cheese and icing sugar in a blender until smooth.
11. Gently fold in whipped topping.
Chocolate BonBons
Ingredients
5 tablespoons butter
3 tablespoons coconut oil
2 tablespoons cocoa powder
2 tablespoons sugar-free raspberry syrup
Instructions
Combine all ingredients in sauce pan over extremely low heat until chocolate sauce
consistency.
Pour into mold and freeze for at least 2 hours.
After frozen pop out of the mold and enjoy.
Chocolate Coconut Cups
Yield: 20 mini cups
Serving Size: 2 mini cups
Sweet no-bake coconut cups with a layer of dark chocolate. These low carb, sugar-free treats
give Mounds a run for their money!
Ingredients
Coconut Candies:
1/2 cup coconut butter
1/2 cup Kelapo coconut oil

1/2 cup unsweetened shredded coconut
3 tbsp powdered Swerve Sweetener
Chocolate Topping:
1 & 1/2 ounces Cocoa Butter
1 ounce unsweetened chocolate
1/4 cup powdered Swerve Sweetener
1/4 cup cocoa powder
1/4 tsp vanilla extract
OR you can use 3 ounces Sugar-Free Dark Chocolate such as Lily's, melted, for the topping
Instructions
For the candies, line a mini-muffin pan with 20 mini paper liners (I recommend parchment
ones for true non-stick).
Combine coconut butter and coconut oil in a small saucepan over low heat. Stir until melted
and smooth and then stir in shredded coconut and sweetener until combined.
Divide mixture among prepared mini muffin cups and freeze until firm, about 30 minutes.
For the chocolate coating, combine cocoa butter and unsweetened chocolate together in bowl
set over a pan of simmering water (do not let the bottom of the bowl touch the water). Stir
until melted.
Stir in sifted powdered sweetener, then stir in cocoa powder, until smooth.
Remove from heat and stir in vanilla extract.
Spoon chocolate topping over chilled coconut candies and let set, about 15 minutes.
OR if using pre-packaged chocolate, simply melt and spoon over the cold coconut filling.
Candies can be stored on your counter top for up to a week.
Notes
Serves 10. Each serving has 5 g of carbs and 4 g of fiber. Total NET CARBS = 1 g.
240 Calories; 25g Fat (89.1% calories from fat); 2g Protein; 5g Carbohydrate; 4g Dietary
Fiber; 0mg Cholesterol; 6mg Sodium.
Keto Incognito
Ingredients:
-3 T black chia seed
-1/2 c unsweetened coconut flakes
-2 T coconut flour
-2 T natural peanut butter (I used creamy, but crunchy would probably be awesome. You
could also use almond butter or whatever.)
-1/4 c + 2 T heavy cream, divided
-10 pkt Truvia
-1 T MCT oil
-1/4 tsp maple flavoring
-1/2 tsp pumpkin pie spice
In a sauce pan, combine 1/4 c HWC and Truvia. Heat over medium until bubbly and reduced.
Remove from heat. Let cool for a bit. Stir in PB, MCT, 1 T HWC, maple flavoring and pumpkin
pie spice. Set aside.
Separately dry toast chia, flakes and flour, adding each to a mixing bowl when nutty smellin’
and starting to turn golden (where applicable.)
Stir PB mixture into toasted… stuff, then stir in another tablespoon of HWC for good
measure.
Turn out onto a big piece of plastic wrap. Form

BLUEBERRY FAT BOMBS
INGREDIENTS:
1 scant cup blueberries (about 9/10 cup)
1 stick butter (4 oz)
3/4 c. coconut oil
4 oz. cream cheese, softened
¼ c. coconut cream
Preferred Sweetener to taste
DIRECTIONS: You can put these together in either of two ways: using whole berries; or
pureeing the ingredients. The latter more uniformly diffuses the blueberries. I like them both
ways equally.
Place silicone candy molds onto a baking pan for support and set them near your work area.
I used honeycomb silicone ice-cube trays to make the ones shown above. The recipe made
24 fat bombs for me that are about 1″x 1″. If your molds have smaller, shallower slots, you
will undoubtedly get more than I did.
Pureed Version: Place berries, coconut cream and softened cream cheese in a food
processor or blender and puree until smooth. In a saucepan over low heat, melt the butter
and coconut oil. Cool slightly for 5 minutes and add to the food processor. Puree again until
smooth. Add your sweetener of choice. Add sweetener slowly, tasting and adjusting to suit
your preference level. I like to transfer the mixture to a spouted measuring cup or pitcher and
gently pour the mixture into the molds not quite to the top. Place pan on level surface in your
freezer and freeze about an hour. Pop them out and enjoy or freeze in plastic bags.
Whole Berry Version: Place 3-4 blueberries into each mold slot. In a saucepan, melt the
butter and coconut oil over low heat. Remove from heat and slightly cool for 5 minutes or so.
Add all remaining ingredients and whip well with a whisk or stick blender if you have one.
The cream cheese will separate a bit, but not to worry, as it will taste just fine in the final
treats. Add sweetener slowly, taste and adjust to your sweetness preference. Transfer the
mixture to a spouted pitcher or spouted measuring cup for easy pouring into the molds. Fill
each slot not quite full. Place in freezer on level surface for about 1 hour. Pop them out and
enjoy or freeze in plastic bags.
Peanut Butter Fat Bombs
Ingredients
1 Cup of Coconut Oil (melted)
1/2 Cup of Peanut Butter (you could also use Almond Butter or Coconut Butter)
1 Teaspoon of NuStevia
6 Tablespoons of Cocoa Powder (unsweetened)

Instructions
1. Place all of the ingredients in a pot and melt until all of the ingredients are combined.
2. Place a Silicone Baking Mold on top of a cookie sheet.
3. Add a pinch of crushed peanuts or coconut flakes into each of the 24 molds.
3. Pour the mixture into each of the 24 molds.
4. Freeze for 30 minutes and enjoy.
Coconut Oil Fat Bombs
Yields 1 1/2 cups of coconut oil fat bombs.
Ingredients
1 Cup Coconut Oil
½ Cup Cocoa powder
½ Teaspoon Vanilla bean powder
Pinch of Salt
1 Teaspoon Peppermint Extract or 1-2 Drops of Organic Peppermint Essential Oil
5 Drops of Liquid Stevia, raw honey or natural sweetener of choice (optional)
Instructions
Process all the ingredients together in a food processor until the mixture is smooth and creamy.
Pour into ice cub trays or silicone molds (like these) and freeze.
Once frozen, pop the coconut oil fat bombs out of the molds and store them in a freezer zip lock or jar. Enjoy!
Scroll down for print friendly recipe button!
Strawberry Cheesecake Fat Bombs
1/2 cup = 120 ml = 2.5 oz = 70 g strawberries, fresh or frozen
3/4 cup = 180 ml = 5.3 oz = 150 g cream cheese, softened
1/4 cup = 60 ml = 2 oz = 60 g butter or coconut oil, softened
2 tablespoons = 0.7 oz = 20 g powdered erythritol OR 10–15 drops liquid stevia
1 vanilla bean OR 1/2–1 tablespoon vanilla extract
Place the cream cheese and butter (or coconut oil) cut into small pieces in to a mixing bowl. Leave at room temperature
for 30–60 minutes until softened. Make sure the butter is softened, otherwise it will be difficult to mix and achieve a
smooth texture. Do not microwave the butter – the mixture needs to stay firm.
Meanwhile, wash the strawberries and remove the green parts. Place them into a bowl and mash using a fork or place in
a blender for a smooth texture.
Add the powdered erythritol (or stevia), vanilla extract and mix well. Before you mix the strawberries with the
remaining ingredients, make sure they have reached room temperature.
Add to the bowl with softened butter and cream cheese.
Use a hand whisk or food processor and mix until well combined.
Spoon the mixture into small muffin silicon molds or candy molds. Place in the freezer for about 2 hours or until set.
When done, unmold the fat bombs and place into a container. Keep in the freezer and enjoy any time!
Blackberry Coconut Fat Bombs - Paleo
These sugar free blackberry coconut fat bombs are low carb and Paleo. Eat them between meals to stay in ketosis on a
ketogenic diet during weight loss.
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes

Servings 16 small squares
Calories 170 kcal
Author Lisa | Low Carb Yum
Ingredients
1 cup coconut butter see note for how to make homemade
1 cup coconut oil
1/2 cup fresh or frozen blackberries can use raspberries or strawberries if desired
1/2 teaspoon SweetLeaf stevia drops add a bit more for sweeter taste
1/4 teaspoon vanilla powder or 1/2 teaspoon vanilla extract
1 tablespoon lemon juice
get ingredients
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Instructions
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Place coconut butter, coconut oil and blackberries in a pot and heat over medium heat until well combined.
In a food processor or small blender, add berry mix and remaining ingredients. Process until smooth.
Spread out into a small pan lined with parchment paper (I used 6x6-inch container)
Refrigerate one hour or until mix has hardened.
Remove from container and cut into squares.
Store covered in the refrigerator.
Recipe Notes
To make coconut butter, place about 2 cups unsweetened dried coconut flakes into food processor and process until
butter forms (about 7-8 minutes).
0.8g net carbs
English Toffee Fat Bombs.
Ingredients:
1 cup coconut oil
2 tbs butter
4 oz cream cheese
3/4 Tbs cocoa powder
1/2 cup of Natural Peanut Butter
3 Tbs Davinci Gourmet Sugar Free English Toffee Syrup
1. Put all of your ingredients in a pot on the stovetop on a medium/low heat.
2. Stir until everything melts together and is smooth.
3. Pour them into a mold of some kind. I used a mini muffin pan, but I hear some people use silicone
pans. Pop those suckers in the freezer for a few hours.